A San Francisco original born at the Bank Exchange Saloon in the 1890s, where bartender Duncan Nicol guarded its recipe so closely he reportedly took it to his grave. Pisco is brightened with lemon and pineapple and rounded by a silky sugar syrup — historically thickened with gum arabic — yielding a drink that tastes deceptively like lemonade while carrying a notorious kick. Tart, fruity, and dangerously easy to drink.
Garnish: Pineapple Wedge, Maraschino Cherry
shaken · Coupe · None
add
Add pisco, lemon juice, pineapple juice, and simple syrup to a shaker.
shake
Fill with ice and shake until well chilled, about 15 seconds.
strain
Fine-strain into a chilled coupe.
garnish
Garnish with a pineapple wedge and a maraschino cherry.